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Garlic Herbed Beef Tenderloin

Garlic Herbed Beef Tenderloin for a Flavor-Packed Feast

This Garlic Herbed Beef Tenderloin offers a juicy, melt-in-your-mouth experience that captively elevates any dining occasion.
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Prep Time 5 minutes
Cook Time 50 minutes
Resting Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 6 slices
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roast
  • 3 pounds Beef Tenderloin Roast Choose fresh for the best results.
  • 2 teaspoons Olive Oil Can be swapped with canola or vegetable oil.
  • 2 cloves Garlic Minced; garlic powder can be a substitute.
  • 1 teaspoon Salt Adjust according to taste.
  • 1 teaspoon Pepper Best to use freshly cracked black pepper.
  • 1 teaspoon Dried Basil Fresh basil can be used sparingly.
  • 3/4 teaspoon Dried Rosemary Consider substituting with fresh rosemary.
For Serving
  • Roasted Vegetables A colorful side that complements the tenderloin.
  • Herbed Garlic Potatoes A perfect hearty accompaniment.

Equipment

  • Oven
  • roasting pan
  • Kitchen String
  • Meat Thermometer
  • Small bowl

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 425°F (220°C) to ensure optimal cooking conditions.
  2. Tie the beef tenderloin at 2-inch intervals using kitchen string.
  3. In a small bowl, combine the olive oil and minced garlic; coat the beef tenderloin with this mixture.
  4. Mix salt, pepper, dried basil, and crushed rosemary in a bowl, and sprinkle over the tenderloin.
  5. Transfer the seasoned tenderloin onto a rack in a shallow roasting pan.
  6. Roast in the oven for 40 to 50 minutes until medium-rare, monitoring temperature at 135°F (57°C).
  7. Let the tenderloin rest on a cutting board for 10 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 2gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 500mgPotassium: 600mgCalcium: 1mgIron: 3mg

Notes

Use a good meat thermometer to check doneness and let the tenderloin rest after cooking to enhance juiciness.

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